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If you want a soup that feels both homey and distinctly different from the usual chicken-and-noodle, this Nicaraguan-style chicken meatball soup delivers. Bright herbs, tender shredded chicken and dumplings made from corn masa create a broth-forward bowl that’s equally suited to brisk evenings or any time you need something more assertive than plain stock.
Why this matters now: herb-forward soups are trending as people look for bold, pantry-friendly recipes that travel well from stovetop to leftovers. This version uses simple store-bought staples plus a few Latin-American ingredients to build deep flavor without fuss.
- Triple-use chicken flavors the broth, contributes shredded meat to the dumplings, and tops the finished bowls.
- Corn masa binds the meatballs while adding a subtle, toasted corn note.
- Sour orange (or a citrus swap) and fresh herbs lift the broth, keeping the soup bright rather than heavy.
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Quick facts
| Prep | 15 minutes | Cook | 50 minutes |
|---|---|---|---|
| Total | 80 minutes | Serves | 8 |
Ingredients
Below are grouped lists for the broth and the masa meatballs. Quantities are approximate for an 8-serving pot; scale as needed.
For the broth
- 1 whole chicken (about 4 lb), cut into pieces; save backbone
- 1 medium yellow onion, quartered
- 1 green bell pepper, quartered
- 4–5 garlic cloves, smashed
- 1 sour orange halved (or 2 tbsp orange juice + 1 tbsp lime juice)
- About 1/2 cup packed culantro (or extra cilantro)
- 1/4 cup fresh mint leaves
- 3 quarts cold water, 1 tbsp kosher salt, 2 tsp whole black peppercorns
For the corn-masa meatballs
- 1 medium onion, coarsely chopped
- 1/2 green bell pepper, coarsely chopped
- 4 garlic cloves
- 2 tsp achiote paste or annatto
- 3 tbsp unsalted butter
- 2 cups corn masa mix (Maseca)
- 1 tsp kosher salt
- 1/2 cup finely chopped culantro, 1/4 cup chopped mint
- 2 tbsp sour orange or 1 tbsp orange + 2 tsp lime (for the masa)
- Remaining shredded chicken for folding into the masa
Step-by-step
- Make the broth: Put the chicken pieces and backbone into a large pot with onion, pepper, garlic, sour orange, culantro and mint. Cover with water, add salt and peppercorns, and bring to a boil. Lower the heat and simmer about 15 minutes until the chicken is cooked. Remove the chicken with a slotted spoon, let cool slightly, discard skin, shred the meat. Strain the broth, discard solids, and return the liquid to the pot.
- Prepare the flavor paste: Pulse the onion, pepper and garlic in a food processor into a coarse paste. Melt butter in a skillet over medium heat, add the paste and the achiote, and cook until the mixture reduces to a thick, fragrant paste (about 5–7 minutes). Transfer to a bowl and let cool slightly.
- Make the masa mixture: Stir the corn masa, 1 tsp salt, about 1 1/2 cups strained broth, the chopped herbs, sour orange juice and half the shredded chicken into the cooled paste. Mix until uniform. Form a small test dumpling (about 1/2 inch) and simmer it in the broth to check seasoning; adjust salt if needed.
- Shape and cook meatballs: Oil your hands lightly and roll the dough into 1½‑inch balls (you should get roughly 30). Working in batches, drop the balls into a gentle simmer; they’re done when they float, about 8 minutes. Remove to a plate and keep warm.
- Return the remaining shredded chicken to the simmering broth just to rewarm. Divide meatballs among bowls and ladle hot broth over them. Garnish with torn culantro, cilantro or mint leaves.
Tips, substitutions and equipment
No culantro? Use cilantro leaves and tender stems—flavor will be milder. If sour oranges aren’t available, follow the orange/lime swaps noted above. Achiote gives the masa a traditional color and subtle earthiness; omit if you can’t find it, but add a pinch of smoked paprika for depth.
Special equipment: a large soup pot or Dutch oven, strainer, slotted spoon, food processor and a bowl for mixing.
Make-ahead and storage
To keep the meatballs from drying out, store them submerged in broth in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stove so the masa doesn’t tighten or break apart.
Nutrition snapshot (per serving)
| Calories | ~425 | Protein | ~31 g |
|---|---|---|---|
| Total fat | ~21 g | Carbs | ~28 g |
Simple pantry staples, a handful of fresh herbs and one pot on the stove yield a soup that’s bright, layered and very different from the typical mild chicken broth. It’s worth a try when you want familiar comfort with an herbal, Latin-American twist.
